July 13, 2011

Warm Lentil Salad

Lentils are creeping into my cooking arsenal, and I couldn't be happier. Lentils are hearty, healthy, and easy. If you need convincing, try this recipe. My friend shared it with me; originally she found it on Jamie Oliver's iphone app. This salad is too good: the vinegar is just right, the bacon, the bacon-grease-fried croutons, and warm lentils. I have to make more soon.

Tip: Cook up a bunch of lentils, drain, and store in pre-measured amounts in ziploc bags in the freezer.

Wash and dry the salad leaves and arrange on serving plates. Set aside.

Prepare dressing by whisking or shaking together 4 Tbsp. olive oil, 2 Tbsp. balsamic vinegar, and a pinch of salt and pepper.

In a saucepan, heat 1 Tbsp. olive oil. Add sliced garlic and thyme and cook for 30 seconds. Add cooked lentils to the pan. Stir and cook for 2 minutes. Add a splash of olive oil, 1 Tbsp. red wine vinegar, and salt and pepper to the lentils. Stir, cover, and remove from heat.

In a skillet, cook the bacon until crisp over medium heat. Remove from pan. Add the bite-sized bread chunks to the skillet. Stir occasionally, allowing the bread to get golden brown, like croutons. Remove from skillet. Once bacon is cool, crumble into bite-sized pieces.

Add a scoop or two of lentils to each prepared salad plate. Top with crumbled bacon and croutons. Drizzle dressing over top and serve warm.